Buy my cookbook here: https://www.dimitrasdishes.com/store/p2/The_Brunch_Table%3A_Recipes%2C_Menus%2C_%26_Gameplans_to_Cook%2C_Share%2C_%26_Create_Memories.htmlGet this recipe and many more here: https://www.dimitrasdishes.com/recipes/strawberries-cream-cakeServes 8-10:For the cake:2 cups all-purpose flour cup corn starch1 tablespoon baking powder teaspoon salt pound unsalted butter, softened2 cups granulated sugar5 large eggs, at room temperature1 cup whole milk, at room temperature cup yogurt, at room temperature2 tablespoons pure vanilla extract For the frosting:1-pound mascarpone cheese, at room temperature (substitute cream cheese if you cannot find mascarpone)2 cups confectioners sugar, or less (to taste)2 cups heavy whipping cream, chilled1 teaspoon pure vanilla extract teaspoon pure almond extract For the strawberry simple syrup:1 cup strawberries1 cup water1 cup granulated sugar 1-2 pounds fresh strawberriesFresh mint for garnishFresh flowers for garnish (optional) Preheat the oven to 350 F, 180C. Grease 3 (8 inch) round baking pans and line with parchment paper. Begin by making the cake. Combine the flour, corn starch, baking powder, and salt in a bowl and whisk well to combine. In the bowl of a tabletop mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla extract until thick and creamy. About 3 minutes on high speed. Add the eggs, milk, and yogurt and beat until incorporated. The mixture will separate and appear curdled. Dont worry. Add the flour mixture in 3-4 batches and beat just until incorporated. Over mixing will create a tough cake.Using a spatula, mix the batter gently folding 2-3 times. Distribute the cake batter evenly in the prepared pans. Bake for 30-35 minutes or until golden, springy to the touch and until a toothpick inserted into the center comes out clean with some crumbs attached. Allow to cool, remove from pans and set aside while making frosting. Note: These cakes can be stored in the freezer up to 3 weeks. Once completely cooled, wrap 2-3 times with plastic wrap and freeze. When ready to use, thaw overnight in the refrigerator and allow to come to room temperature on the counter. To make the strawberry syrup, combine all of the syrup ingredients in a small saucepan. Bring to a boil and stir to dissolve the sugar. Reduce to a simmer and cook for 3-5 minutes. Set aside to cool completely. Note: This strawberry simple syrup can be stored in the refrigerator up to 2 weeks. Discard the strawberries and store in a glass jar. Use to sweeten your favorite cold drinks: lemonade, iced tea, watermelon Fresca, etc. To make the frosting, combine the heavy cream, 1 cup of confectioners sugar, and vanilla extract in the bowl of a tabletop mixer with the whisk attachment. Begin whisking on low and increase the speed to high. Mix until the whipped cream is thick and resembles the texture of Greek yogurt. Take care not to over mix or it will turn into butter. Transfer the whipped cream into another bowl.Theres no need to wash the mixing bowl, just continue making the mascarpone cream.Combine the mascarpone cheese, remaining powdered sugar, and almond extract in the mixing bowl.Whip until combined and fluffy.Fold in 1/3 or the whipped cream into the mascarpone cream to lighten it up.Fold in the remaining whipped cream until incorporated. Slice the strawberries in half reserving about 1 cup of the smaller strawberries to decorate the top of the cake. Note: If you prefer a cake with thinner layers, cut each layer in half with a serrated knife and store the extra cakes in the freezer wrapped in plastic. Place one cake layer onto a cake pedestal or serving plate. Brush generously with the strawberry syrup.Spread a generous amount of mascarpone cream over the cake and top with a layer of sliced strawberries.Top with another layer of cake and repeat the same steps 2 more times.Decorate the top of the cake with sliced and whole strawberries. Garnish with fresh flowers and mint.Refrigerate at least 1 hour or overnight.Serve!Official Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cD